From SSMNITA@aol.com Fri Aug 22 16:51:08 2003
Date: Fri, 22 Aug 2003 12:27:51 +0000 (UTC)
From: SSMNITA@aol.com
Newsgroups: rec.food.recipes
Subject: Oven-Dried Tomato & Fresh Basil Crostini
Followup-To: rec.food.cooking, rec.food.recipes

Dried Tomato & Fresh Basil Crostini

1 baguette, cut into 24 slices, approximately 1/4-inch thick 
24 Boconcini (individual mini-mozzarella balls), cut in half 
24 fresh basil leaves, washed and dried 
24 oven-dried plum-tomato halves 
About 1/4 cup pesto (basil/garlic/olive oil purC)e), may also be purchased 
ready-made 
dried oregano 

Makes 4 to 6 servings, as an hors d'oeuvre or an accompaniment to soup or
salad Preheat broiler (a toaster oven may be used instead of broiler),
placing oven rack as close to broiler as possible.  Place baguette slices
on a cookie sheet and broil till golden brown. Turn slices over and toast
on the other side. Watch carefully b they will only take a

few minutes! (Alternatively, these may be made a few days ahead and kept
in an air-tight container.)  To assemble, use a pastry brush or small
knife to spread a small amount of pesto on one side of each baguette
slice. Then place one half of a boconicini cut-side down on top of the
pesto. Next, place a basil leaf on top of the boconcini, followed by a
dried tomato half b so that it's "standing up."  Finally, place the other
half of the boconcini on top of the tomato and sprinkle with dried
oregano.

From: http://www.pbs.org/wgbh/victorygarden/recipes/crostini.html

Drying Tomatoes: 
http://www.pbs.org/wgbh/victorygarden/knowhow/pp/tomatoes/index.html



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